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Reviews

Lovely light first course! I changed for mint in lieu of chive, based on availability, and champagne in lieu of white vinegar, based on earlier comments.

bala1954
from Pinehurst, NC
/ 12.25.2015

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I didn't have any onions or chives (I forgot them at the store) so my salad had a sweeter taste, which my guests seemed to like. It was very pretty (I used meat from snowcrab legs) with great color contrast. The flavors were subtle in the dressing, which I thought was very complementary to the flavor of the meat. An overall, elegant composition.

muriel8
/ 02.12.2010

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I have made this several times but change the presentation to become a dish for a buffet dinner. I leave the asparagus long,place them on a narrow platter,pour the dressing over and sprinkle the top with crab and chopped green onion, ... always a hit and always someone wants the recipe, like this time! great and different flavours.

A Cook
from toronto ont.
/ 09.03.2009

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I thought this was
good (Epicurious
description for 2
forks) but not
delicious or
exceptional. As
previous reviewers
stated, the salad
needs the dressing to
add more flavor. I
will probably make
this again. It was
very pretty.

A Cook
from Winnetka, IL
/ 11.30.2007

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Great! I used 2 6-oz cans of lump crabmeat; next time I'll use part of a third can to do at least 14 oz. I don't think imitation crab would have the same effect, and I don't recommend that.
I took another reviewer's idea and used white wine vinegar; great idea.
I used canned mandarin oranges, b/c this time of year, oranges are hit or miss. I used organic bottled orange juice, not fresh. I'd have preferred fresh.
My guests loved this recipe, and even I did (though I dislike seafood). I'll make this a lot. We all thought this was worthy of a fancy restaurant! It' got raved reviews from all of us. You have to try this!

marcialynn
from Rockford, IL
/ 04.08.2007

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Had this as an appetizer on Easter Sunday, and it was delicious! Very easy to throw together. I used a white wine vinegar with tarragon, but otherwise followed the recipe. I wouldn't bother with the assorted sizes of asparagus next time, I'd just steam and cut into 2" pieces. A snap to throw together, and very elegant and fresh tasting.

A Cook
from Boston, Mass.
/ 04.24.2006

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This was an absolutely DELIGHTFUL, FRESH taste sensation for us. Did use imitation crabmeat (It was all I had in the freezer.), and subbed white wine vinegar for the plain. This is an especially nice way to showcase asparagus, especially now that it is in season. I served this alongside "Ham, Leek, and Three-Cheese Quiche" (also from this site), and it was a delicious pairing of flavors. I will make this many times just the way that I made it this first time, and not worry about the expense of real crabmeat.

A Cook
from Alamogordo, NM
/ 03.26.2006

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WOW this was good. I made it with king crab from Costco instead of with lump blue crab or dungeness crab. Two and a half pounds of king crab legs yielded a good amount of meat for the salad; the more the better. The king was easier to keep in larger bite-sized pieces so the crab stood up to the dressing a little more.
These ingredients are a bit spendy for salad, but I would make this again in a minute.

Magala45
from Seattle, WA
/ 03.24.2006

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This salad is amazing. It is one of the lightest, and yet tastiest, I have made, and the only thing that stops me from making it weekly is the cost of fresh crabmeat! It is zingy, light, refreshing, and complex all at once.

Sarah
from New York
/ 04.15.2005

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Followed this recipe exactly and got great results. I agree with the other reviewers, the dressing is superb! If you have fresh, lump crab and fresh asparagus from Eastern Washington......lucky you! Fresh and tasty! Will definitely make the dressing again and again.